{"title":"EOFY Clearance Sale – Japanese Knives \u0026 Whetstones","description":"\u003cp data-start=\"221\" data-end=\"239\"\u003e\u003cstrong data-start=\"221\" data-end=\"239\"\u003eEOFY Clearance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"241\" data-end=\"309\"\u003eI'm reducing slow-moving inventory and making room for new arrivals.\u003cbr\u003e\u003cbr\u003eThis collection includes selected Japanese knives, whetstones, sharpening accessories, and discontinued lines at reduced prices.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"502\" data-end=\"530\"\u003eLimited stock available.\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"hitohira-futana-gyuto-chefs-knife-kuro-nashiji-240mm","title":"Hitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 240mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 240mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA lot of knives that have a Kuro (black) finish are often soft iron clad.\u003cbr data-mce-fragment=\"1\"\u003eThey have no corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis\u003c\/em\u003e knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Super Blue core (Aogami super) is a high carbon steel renown as one of best Japanese knife making steels.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Super blue steel core will make quick work of prep jobs and hold its edge very well. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eThe cutting edge will \u003cstrong data-mce-fragment=\"1\"\u003epatina\u003c\/strong\u003e and darken with use.\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003cbr data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin \"laser\" making it a bit more durable than other knives like Fujiwara.\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Yasuki Blue (Aogami) Super, Stainless Clad\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black) \u003cstrong data-mce-fragment=\"1\"\u003eNashiji (Rough looking)\u003c\/strong\u003e\u003c\/b\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 244mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 2.1mm (Above Heel)  1.9mm (Near Tip)\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 400mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 48mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 169g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43162902954225,"sku":"HITO-FUGY240KU-NA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Hitohira-Futana-Gyuto-240mm-Nashiji.07.png?v=1664974521"},{"product_id":"ohishi-petty-utility-knife-135mm-ginsan","title":"Ohishi Petty (Utility Knife) 135mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan (Silver 3)\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 135mm\u003cbr\u003eBlade thickness: 2.0mm\u003cbr\u003eOverall length: 240mm\u003cbr\u003eBlade Height: 28mm\u003cbr\u003eWeight: 92g\u003cbr\u003eRHC: 61\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43162950140145,"sku":"OSPE135GI","price":149.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-Ginsan-petty-135mm.jpg?v=1660824998"},{"product_id":"hitohira-futana-santoku-all-purpose-knife-kuro-tsuchime-170mm","title":"Hitohira Futana Santoku (All purpose Knife) Kuro, Tsuchime, 170mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana Santoku (All purpose Knife) Kuro, Tsuchime, 170mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA lot of knives that have a Kuro (black) finish are often soft iron clad.\u003cbr data-mce-fragment=\"1\"\u003eThey have no corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis\u003c\/em\u003e knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Super Blue core (Aogami super) is a high carbon steel renown as one of best Japanese knife making steels.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eA Super blue steel core will make quick work of prep jobs and hold its edge very well. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eThe cutting edge will \u003cstrong data-mce-fragment=\"1\"\u003epatina\u003c\/strong\u003e and darken with use.\u003c\/em\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003cbr data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin \"laser\" making it a bit more durable than other knives like \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\"\u003eFujiwara.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Yasuki Blue (Aogami) Super, Stainless Clad\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black)\u003c\/b\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 168mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 2.25mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 313mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 45mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 124g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43163960180977,"sku":"HITO-FUSA170KU-TU","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraFutanaSBKuroTsuchimeSantoku170mmCherryWoodHandle.01webb.webp?v=1675660042"},{"product_id":"akifusa-santoku-all-purpose-knife-super-blue-steel-165mm","title":"Akifusa Santoku (All purpose Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Santoku (All purpose Knife) 165mm Super Blue Steel\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Santoku is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 305mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164043542769,"sku":"AFSA165TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Santoku-165mm.-webp.webp?v=1660851012"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-180mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 180mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 180mm\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 184mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 325mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 43mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 125g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164055142641,"sku":"AFGY180TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto180mm_webp.webp?v=1664179700"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-210mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 210mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 210mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 215mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.5mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 370mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 46mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 140g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164066480369,"sku":"AFGY210TA","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaGyuto210mm_webp.webp?v=1664183125"},{"product_id":"akifusa-sujihiki-carving-knife-super-blue-steel-240mm","title":"Akifusa Sujihiki (Carving Knife) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Sujihiki (Carving Knife) Super Blue Steel 240mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Sujihiki is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 245mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.2mm @ handle, 1.6mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 386mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 35mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 118g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164075720945,"sku":"AFSU240TA","price":269.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/AkifusaSujihiki240mm.wepb.webp?v=1664183634"},{"product_id":"akifusa-nakiri-vegetable-knife-super-blue-steel-165mm","title":"Akifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm","description":"\u003ch2\u003eAkifusa Nakiri (Vegetable Knife) Super Blue Steel 165mm:\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Nakiri is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 165mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.8mm@ handle, 1.7mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 306mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 51mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 158g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43164101673201,"sku":"AFNA165TA","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa-Nakiri-165mm.wepb.webp?v=1660851985"},{"product_id":"ohishi-santoku-all-purpose-knife-180mm-ginsan","title":"Ohishi Santoku (All purpose Knife) 180mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 183mm\u003cbr\u003eBlade thickness: 2.0mm\u003cbr\u003eOverall length: 303mm\u003cbr\u003eBlade Height: 39mm\u003cbr\u003eWeight: 178g\u003cbr\u003eRHC: 61\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164109668593,"sku":"OSSA180GI","price":179.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta.-Ohish-Santoku-180mm.jpg?v=1660852159"},{"product_id":"ohishi-sujihiki-carving-knife-240mm-ginsan","title":"Ohishi Sujihiki (Carving Knife) 240mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003cbr\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003cbr\u003eBlade length: 244mm\u003cbr\u003eBlade thickness: 2.02mm\u003cbr\u003eOverall length: 370mm\u003cbr\u003eBlade Height: 33mm\u003cbr\u003eWeight: 158g\u003cbr\u003eRHC: 61-62\u003cbr\u003eBevel: Double\u003cbr\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164224225521,"sku":"OSSU240GI","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-sujihiki-240mm.jpg?v=1660854205"},{"product_id":"ohishi-gyuto-chefs-knife-210mm-ginsan","title":"Ohishi Gyuto (Chefs Knife) 210mm, Ginsan","description":"\u003ch2\u003e\u003cspan\u003eOhishi Ginsan Western Handle Knives\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Ohishi Ginsan range is where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etraditional Japanese blade performance meets modern, low-maintenance convenience\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandcrafted in Japan and produced under the renowned \u003c\/span\u003e\u003cspan\u003eHokiyama Cutlery\u003c\/span\u003e\u003cspan\u003e, this series is built around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGinsan (Silver 3) steel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — one of the most refined stainless steels used in Japanese knife making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Choose Ginsan Steel?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGinsan is often described as the perfect balance between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecarbon steel performance and stainless steel practicality\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eRazor-sharp edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with a fine grain structure\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExcellent edge retention\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for daily use\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHigh corrosion resistance\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (no need to baby your knife too much)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEasy to sharpen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, similar feel to traditional carbon steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn short: \u003c\/span\u003e\u003cspan\u003eYou get the cutting feel of a high-end carbon knife — without the maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eBuilt for Real Kitchens\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach blade features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eGinsan core steel (HRC ~61)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for long-lasting sharpness\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStainless steel cladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for durability and rust resistance \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eNashiji (pear skin) finish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for a refined, traditional lool\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eDouble bevel edge\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for versatility\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are true \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eworkhorse knives\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — tough enough for professional kitchens, but refined enough for precision work. Just make sure you read the care instructions and don't use the knife as a hammer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWestern Handle Comfort\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe western (yo) handle design offers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\u003cspan\u003eFamiliar feel for chefs used to European knives including weight and balance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFull tang, triple-riveted construction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e for strength and balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDurable pakkawood handle resistant to moisture and wear \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIdeal if you want Japanese performance with a more western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eWho These Are For\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cspan\u003eChefs who want \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elow-maintenance Japanese steel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHome cooks upgrading from German knives\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAnyone wanting a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ereliable daily driver\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThose who love sharpness — but don’t want the hassle of carbon steel!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e\u003cbr\u003e\u003cem\u003eLeigh’s 2 cents: \u003c\/em\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cem\u003eThis is a great workhorse.\u003cbr\u003eEasy to care for and maintain. Great cutting power but still a workhorse.\u003cbr\u003ePerfect for a busy kitchen.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you prefer a Japanese style handle check out \u003ca href=\"https:\/\/www.thebladerunner.com.au\/collections\/hitohira-s3\"\u003eHitohira S3 series\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSteel: Ginsan Silver 3\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFinish: Nashiji (Meaning: pear’s skin. Rough look cladding)\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade length: 215mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade thickness: 2.15mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOverall length: 335mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBlade Height: 45mm\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWeight: 201g\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRHC: 61-62\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBevel: Double\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eHandle: Western (Pakka Wood)\u003c\/b\u003e\u003c\/p\u003e","brand":"Ohishi","offers":[{"title":"Default Title","offer_id":43164233564401,"sku":"OSGY210GI","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/insta-Ohishi-Gyuto-210.01-copy.jpg?v=1660854395"},{"product_id":"hitohira-futana-s3-gyuto-chefs-knife-210mm","title":"Hitohira Futana S3 Gyuto (Chefs Knife) 210mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana S3 Gyuto (Chefs Knife) 210mm:\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Hitohira Futana series is well known for its cutting performance and high-quality steel used.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHitohira Funtana series is a beautifully balanced knife series.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin “laser” making it a bit more durable than other knives like Fujiwara.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the stainless variety.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis is a silver 3 steel knife (Ginsan)\u003cbr data-mce-fragment=\"1\"\u003eOne of my favorite steels for busy professional chef.\u003c\/em\u003e\u003c\/h2\u003e\n\u003cblockquote data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe best part about S3 steel is that is basically a stainless version of Shirogami (white) Steel.\u003cbr data-mce-fragment=\"1\"\u003eS3 is a high Carbon knife that is a little more forgiving as far as maintenance are concerned.\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIn my experience the only drawback of silver 3 steel is that it doesn't hold its edge quite as long as a blue or white steel (given good heat treatment), but the low maintenance makes up for it.\u003cbr data-mce-fragment=\"1\"\u003ePerfect for a busy kitchen or home use.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Ginsan Silver 3\u003cbr data-mce-fragment=\"1\"\u003eBlade length: 215mm\u003cbr data-mce-fragment=\"1\"\u003eBlade thickness: 2.0mm\u003cbr data-mce-fragment=\"1\"\u003eOverall length: 372mm\u003cbr data-mce-fragment=\"1\"\u003eBlade Height: 47mm\u003cbr data-mce-fragment=\"1\"\u003eWeight: 145g\u003cbr data-mce-fragment=\"1\"\u003eRHC: 62\u003cbr data-mce-fragment=\"1\"\u003eBevel: Double\u003cbr data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43164266070257,"sku":"HITO-FUGY210S3-NA","price":209.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/HitohiraFutanaS3Gyuto210mmCherryWood.webb.webp?v=1675662207"},{"product_id":"hitohira-futana-gyuto-chefs-knife-kuro-nashiji-210mm","title":"Hitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 210mm","description":"\u003ch2 data-mce-fragment=\"1\"\u003eHitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 210mm:\u003c\/h2\u003e\n\u003cp\u003eThe Futana series are made using the highest quality materials in knife making.\u003cbr\u003eUsing a \"rolling forge\" technique that blurs the line between handmade and factory knives.\u003cbr\u003eMany parts of this knife are done by hand and other bits are automated by machine. \u003cbr\u003eThe result is a high-quality knife that performs like a handmade knife without the price tag.\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cem data-mce-fragment=\"1\"\u003eAbout the blade\u003c\/em\u003e:\u003c\/h2\u003e\n\u003cp\u003eThe Super Blue core (Aogami super) is a high carbon steel renown as one of best or the best in Japanese knife making steels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAble to cut through boneless meats, fruit and veg easily, yet not a super thin \"laser\" making it a bit more durable than other knives like \u003ca href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.thebladerunner.com.au\/product-category\/fujiwara\/\"\u003eFujiwara.\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese knives are beautiful work horses, with real Japanese cutting power.\u003cbr\u003e\u003cbr\u003eA lot of knives that have a Kuro (black) finish are often soft iron clad.\u003cbr data-mce-fragment=\"1\"\u003eThey have no corrosion resistance and may rust easily if mistreated.\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis\u003c\/em\u003e knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.\u003cbr data-mce-fragment=\"1\"\u003eA High carbon cutting edge and some corrosion resistance on the outside.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout the handle:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFutana series classic: Cherry wood octagonal (Japanese style) handle.\u003cbr\u003eLight and comfortable. \u003cbr\u003eSimple, elegant and pragmatic.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeigh’s 2 cents: \u003c\/strong\u003e\u003c\/b\u003e\u003c\/em\u003eGreat work horses! Not super thin yet blasts through food.\u003cem data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/b\u003e\u003c\/em\u003eSlightly thicker than a Ohishi Blue #2 and Tadafusa making these a little more durable.\u003cbr\u003eWipe down and paper towel dry after you are done at first. After the patina has been formed these are super easy to care for if your familiar with carbon steel knives. \u003cbr\u003eGreat for a busy kitchen or a fantastic home knife.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e*The cutting edge will patina and darken with use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.\u003cbr data-mce-fragment=\"1\"\u003eBe careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteel: Yasuki Blue (Aogami) Super, Stainless Clad\u003cbr data-mce-fragment=\"1\"\u003eFinish: Kuro (Black) \u003cstrong data-mce-fragment=\"1\"\u003eNashiji (Rough looking)\u003c\/strong\u003e\u003c\/b\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade length: 215mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade thickness: 2.1mm (Above Heel)  1.9mm (Near Tip)\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOverall length: 373mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBlade Height: 47mm\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWeight: 150g\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRHC: 63\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBevel: Double\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHandle: Octagonal (Cherry Wood)\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43165776773361,"sku":"HITO-FUGY210KU-NA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/HitohiraFutanaGyuto210mmNashiji_webp.webp?v=1721901981"},{"product_id":"akifusa-gyuto-chefs-knife-super-blue-steel-240mm","title":"Akifusa Gyuto (Chefs Knife) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Gyuto (Chefs Knife) Super Blue Steel 240mm:\u003c\/h2\u003e\n\u003cp data-end=\"550\" data-start=\"435\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-end=\"808\" data-start=\"552\"\u003eThis Akifusa Gyuto is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"836\" data-start=\"815\" data-section-id=\"14nfwon\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"836\" data-start=\"818\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1142\" data-start=\"838\"\u003e\n\u003cli data-end=\"895\" data-start=\"838\" data-section-id=\"fkst9p\"\u003e\n\u003cstrong data-end=\"861\" data-start=\"840\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-end=\"958\" data-start=\"896\" data-section-id=\"157fe71\"\u003e\n\u003cstrong data-end=\"920\" data-start=\"898\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-end=\"1027\" data-start=\"959\" data-section-id=\"1nei3y7\"\u003e\n\u003cstrong data-end=\"988\" data-start=\"961\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-end=\"1076\" data-start=\"1028\" data-section-id=\"19zjij\"\u003e\n\u003cstrong data-end=\"1049\" data-start=\"1030\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"1077\" data-section-id=\"btbzws\"\u003e\n\u003cstrong data-end=\"1096\" data-start=\"1079\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1147\" data-start=\"1144\"\u003e\n\u003ch2 data-end=\"1164\" data-start=\"1149\" data-section-id=\"1lpkfoc\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1152\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1372\" data-start=\"1166\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-end=\"1523\" data-start=\"1374\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-end=\"1720\" data-start=\"1525\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-end=\"1725\" data-start=\"1722\"\u003e\n\u003ch2 data-end=\"1746\" data-start=\"1727\" data-section-id=\"nqyzyx\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"1746\" data-start=\"1730\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1899\" data-start=\"1748\"\u003e\n\u003cli data-end=\"1785\" data-start=\"1748\" data-section-id=\"sf8nqb\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-end=\"1832\" data-start=\"1786\" data-section-id=\"1uoq73c\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-end=\"1899\" data-start=\"1833\" data-section-id=\"qy8e8f\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2007\" data-start=\"1901\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-end=\"2012\" data-start=\"2009\"\u003e\n\u003ch2 data-end=\"2037\" data-start=\"2014\" data-section-id=\"1qmrpev\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2037\" data-start=\"2017\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2070\" data-start=\"2039\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"2072\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2257\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-end=\"2431\" data-start=\"2428\"\u003e\n\u003ch2 data-end=\"2454\" data-start=\"2433\" data-section-id=\"q11yyz\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"2443\" data-end=\"2739\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"177jtmb\" data-start=\"2519\" data-end=\"2542\"\u003eBlade length: 243mm\u003c\/li\u003e\n\u003cli data-section-id=\"10qgtbg\" data-start=\"2543\" data-end=\"2569\"\u003eBlade thickness: 2.4mm@ handle, 1.7mm@ tip\u003c\/li\u003e\n\u003cli data-section-id=\"nn7won\" data-start=\"2570\" data-end=\"2595\"\u003eOverall length: 395mm\u003c\/li\u003e\n\u003cli data-section-id=\"1eoon43\" data-start=\"2596\" data-end=\"2618\"\u003eBlade height: 48mm\u003c\/li\u003e\n\u003cli data-section-id=\"tibnwo\" data-start=\"2619\" data-end=\"2635\"\u003eWeight: 180g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"k0opmn\" data-start=\"2657\" data-end=\"2674\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2662\" data-start=\"2659\"\u003e\n\u003ch2 data-end=\"2682\" data-start=\"2664\" data-section-id=\"1lq28ec\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2783\" data-start=\"2684\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-end=\"2737\" data-start=\"2734\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":43166415061233,"sku":"AFGY240TA","price":199.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/products\/Akifusa240mmsuperbluegyuto.webp?v=1665533958"},{"product_id":"akifusa-gyuto-kiritsuke-hybird-super-blue-steel-210mm","title":"Akifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 210mm","description":"\u003ch2\u003eAkifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 210mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto-Kiritsuke is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 212mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 1.9mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 371mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 45mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 154g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":48124243476721,"sku":"AFKI210TA","price":219.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/AkifusaMigakisuperbluesteelKiristuke210mm.01.webp?v=1777794792"},{"product_id":"akifusa-gyuto-kiritsuke-hybird-super-blue-steel-240mm","title":"Akifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 240mm","description":"\u003ch2\u003eAkifusa Gyuto-Kiritsuke (Hybird) Super Blue Steel 240mm\u003c\/h2\u003e\n\u003cp data-start=\"435\" data-end=\"550\"\u003eIf you want to step into carbon steel without going all-in on maintenance or price, this is a solid place to start.\u003c\/p\u003e\n\u003cp data-start=\"552\" data-end=\"808\"\u003eThis Akifusa Gyuto-Kiritsuke is built around Aogami Super (Blue Super) steel—a high-carbon core known for excellent edge retention, sharpness, and ease of sharpening. It’s stainless clad, so you get the performance of carbon steel with less day-to-day upkeep.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-section-id=\"14nfwon\" data-start=\"815\" data-end=\"836\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"818\" data-end=\"836\"\u003eWhy this works\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1142\"\u003e\n\u003cli data-section-id=\"fkst9p\" data-start=\"838\" data-end=\"895\"\u003e\n\u003cstrong data-start=\"840\" data-end=\"861\"\u003eAogami Super core\u003c\/strong\u003e – holds a sharp edge for longer\u003c\/li\u003e\n\u003cli data-section-id=\"157fe71\" data-start=\"896\" data-end=\"958\"\u003e\n\u003cstrong data-start=\"898\" data-end=\"920\"\u003eStainless cladding\u003c\/strong\u003e – easier to manage than full carbon\u003c\/li\u003e\n\u003cli data-section-id=\"1nei3y7\" data-start=\"959\" data-end=\"1027\"\u003e\n\u003cstrong data-start=\"961\" data-end=\"988\"\u003eThin, lightweight blade\u003c\/strong\u003e – fast and clean through ingredients\u003c\/li\u003e\n\u003cli data-section-id=\"19zjij\" data-start=\"1028\" data-end=\"1076\"\u003e\n\u003cstrong data-start=\"1030\" data-end=\"1049\"\u003eEasy to sharpen\u003c\/strong\u003e – takes a very fine edge\u003c\/li\u003e\n\u003cli data-section-id=\"btbzws\" data-start=\"1077\" data-end=\"1142\"\u003e\n\u003cstrong data-start=\"1079\" data-end=\"1096\"\u003eBalanced feel\u003c\/strong\u003e – performance without being overly delicate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1144\" data-end=\"1147\"\u003e\n\u003ch2 data-section-id=\"1lpkfoc\" data-start=\"1149\" data-end=\"1164\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1164\"\u003eReal use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1166\" data-end=\"1372\"\u003eThis is a classic San Mai construction—a hard carbon steel core with softer stainless layers on the outside. It gives you a high-performance cutting edge while keeping the knife practical to use day to day.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1523\"\u003eThe exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and gives the blade a bit of character.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1720\"\u003eIn use, it feels light and responsive. It’s thinner than most Western knives, so it moves through food cleanly—but it’s not an ultra-thin laser. You can actually use it without worrying about it.\u003c\/p\u003e\n\u003chr data-start=\"1722\" data-end=\"1725\"\u003e\n\u003ch2 data-section-id=\"nqyzyx\" data-start=\"1727\" data-end=\"1746\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eWho it’s for\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1748\" data-end=\"1899\"\u003e\n\u003cli data-section-id=\"sf8nqb\" data-start=\"1748\" data-end=\"1785\"\u003eCooks wanting to try carbon steel\u003c\/li\u003e\n\u003cli data-section-id=\"1uoq73c\" data-start=\"1786\" data-end=\"1832\"\u003eAnyone stepping up from entry-level knives\u003c\/li\u003e\n\u003cli data-section-id=\"qy8e8f\" data-start=\"1833\" data-end=\"1899\"\u003ePeople who want better edge retention without high maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1901\" data-end=\"2007\"\u003eIf you’ve been curious about carbon steel, this is an easy way to get into it without the usual downsides.\u003c\/p\u003e\n\u003chr data-start=\"2009\" data-end=\"2012\"\u003e\n\u003ch2 data-section-id=\"1qmrpev\" data-start=\"2014\" data-end=\"2037\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2037\"\u003eLeigh’s 2 cents:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2039\" data-end=\"2070\"\u003eA good entry into carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2072\" data-end=\"2255\"\u003eIt’s light, easy to use, and sits in that middle ground—not a fragile laser, it a workhorse. You can use it in a professional kitchen or at home without overthinking it.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2426\"\u003eFor the price, the performance is hard to fault. Aogami Super is one of the best-performing steels out there, and this gives you access to it without spending big money.\u003c\/p\u003e\n\u003chr data-start=\"2428\" data-end=\"2431\"\u003e\n\u003ch2 data-section-id=\"q11yyz\" data-start=\"2433\" data-end=\"2454\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2436\" data-end=\"2454\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2739\" data-start=\"2443\"\u003e\n\u003cli\u003eSteel: Aogami Super (Blue Super) core, stainless clad\u003c\/li\u003e\n\u003cli\u003eFinish: Migaki (polished)\u003c\/li\u003e\n\u003cli data-end=\"2542\" data-start=\"2519\" data-section-id=\"177jtmb\"\u003eBlade length: 242mm\u003c\/li\u003e\n\u003cli data-end=\"2569\" data-start=\"2543\" data-section-id=\"10qgtbg\"\u003eBlade thickness: 2.3mm@ handle, 1.4mm@ tip\u003c\/li\u003e\n\u003cli data-end=\"2595\" data-start=\"2570\" data-section-id=\"nn7won\"\u003eOverall length: 401mm\u003c\/li\u003e\n\u003cli data-end=\"2618\" data-start=\"2596\" data-section-id=\"1eoon43\"\u003eBlade height: 47mm\u003c\/li\u003e\n\u003cli data-end=\"2635\" data-start=\"2619\" data-section-id=\"tibnwo\"\u003eWeight: 173g\u003c\/li\u003e\n\u003cli\u003eHardness: ~63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2674\" data-start=\"2657\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli\u003eHandle: D-shape, Kebony Maple (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2659\" data-end=\"2662\"\u003e\n\u003ch2 data-section-id=\"1lq28ec\" data-start=\"2664\" data-end=\"2682\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2682\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2684\" data-end=\"2783\"\u003eCarbon steel performance without the usual hassle.\u003cbr data-start=\"2734\" data-end=\"2737\"\u003eSharp, easy to maintain, and built to be used.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":48124301443313,"sku":"AFKI240TA","price":239.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/AkifusaMigakisuperbluesteelKiristuke240mm.01.webp?v=1777802099"}],"url":"https:\/\/www.thebladerunner.com.au\/collections\/eofy-clearance-sale-japanese-knives-whetstones.oembed","provider":"The Blade Runner","version":"1.0","type":"link"}